Crossroads Custard & Coldbrew

Packed with Charm and Whimsy

Despite its name, Crossroads Custard & Coldbrew, located at 45 Slabtown Road in Cashiers, offers far more than sweet frozen goodness and coffee. There’s magic here, and the secret of Time Travel.

Are there taste sensations stored away in your brain pan that will not be diminished by the steady accretion of decades and the indifference you’ve paid to your mind and body? The sort of emotional-sensory memory that can arrive, unbidden, as you’re drifting off to sleep, that’s so acute that it can make you gasp and issue a half-smile that’s as wistful as anything captured by da Vinci? For me, there are a few dishes that can do that – my Mom’s Strawberry Pie, Basque Marmitako (served in a never-emptying bowl in my son’s adopted town of Pamplona), Mrs. Wilma Gordon’s still-warm-from-the-oven cornbread in a long-ago supper at Highlands United Methodist Church, and, somehow, a Banana Milkshake.

By way of explanation for the latter’s inclusion, let me supply a bit of context:

In the wake of my truly astonishing (even to me) grasp of the arcane mysteries of long division and the subsequent attaining of 100 on a big, big test, my grandmother, the estimable Mildred Hannum, responded by taking me (and only me, my sisters weren’t invited) to Evan’s Ice Cream Parlor in Council Bluffs, Iowa, and treated me to a Milk Shake. Mrs. Evans, the owner and chief scooper, turned this into a transcendent event when she told me that she could whip up a shake using any of the parlor’s 16 flavors – Moses parted the Red Sea, Lincoln freed the slaves, and a throng of angels acclaimed “Hallelujah!” – it seemed impossible! This offer was made in Iowa in the midst of a gray, icelocked February, so I naturally chose Banana. Banana seemed tropical and sweet. And sure enough, that simple Banana Milk Shake was a treasure, a grace note from the tropics and I could imagine that Jane would have served it at Tarzan’s Birthday Party. Blend it in with the pride I felt at mastering the upper reaches

of mathematics and the sweet words of my grandmother, and you have an experience to be archived and opened any time the world seems unfair or disappointing or indifferent. Which brings us to Crossroads Custard & Coldbrew, found at 45 Slab Town Road in Cashiers.

It’s a cozy bistro that is packed with charm and whimsy and a generous dollop of playfulness, a spirit that extends to its vast, nearly-overwhelming menu. Twenty-four flavors of sweet, sweet custard – sorry Mrs. Evans!) Think I’m joking about that playfulness? Consider their Moon Pie Sundae – a deputy’s dream built upon a classic Lookout Mountain Moon Pie, warmed up and topped with vanilla custard, hot fudge sauce, strawberry sauce, whipped cream, and a crucial cherry on top. How’s that for a memory maker? Still, through all the choices, there was no way I could resist the prospect of a frosty Banana Shake, crafted with care and delivered with a smile.

And the decades dropped away, and I was young and blissful and once more certain that the world held promise and such potential. Was it as good as what I slurped down on that frigid afternoon? Nope – way, way better. The egg content of the custard gave the creation a richness of flavor and velvety consistency that was far superior to a simple ice cream-based shake. Tricia ordered a Squatch, a thick custard frappe sweetened with agave and topped with strawberry, banana, almond butter, and granola – and into which was blended orange, mango, pineapple and guava! She dove in despite the risk of brain freeze and made it all go away. And here’s the thing – as we were enjoying our creations and reveling in memories and sensations that reverberated through the years, Crossroads Custard was busy, really busy, with families with kids and families with grandkids and young couples and work buddies. And everyone was happy – some looking to decant memories of golden moments, others intent on memorializing this particular afternoon, when everything was just so, and the custard and the milk shakes and the smiles were as good as life could get.

by Luke Osteen

An Ode to Summer Suppers

Summertime Sunday Supper with Chefs Cole Ellis and Rob McDaniel, set for The Farm at Old Edwards on Sunday, August 28, is a celebration of this most gracious of Southern traditions.

Especially in summertime, I feel the compulsion to take notice of that revered Southern tradition, the Sunday night supper. Such a meal is always built around the abundant produce that the season and locale present. Happily, the folks at Old Edwards agree and they have hit upon the perfect recipe for a great Sunday meal. And it is a mighty righteous ode to summer. Certain to get our tummies rumbling is the Summertime Sunday Supper with Chefs Cole Ellis and Rob McDaniel at The Farm at Old Edwards on Sunday, August 28. Owner and Executive Chef of Delta Meat Market in Cleveland, Mississippi, Chef Ellis spent 13 years in Charleston and Nashville working some of the cities’ hottest stoves before moving home. Beginning in 2013 “with two meat counters and a little bit of ambition,” the operation was originally intended to be a grocery store with a kitchen in the back. It wasn’t long before they realized they needed to open six days a week instead of the intended three.

Eventually they expanded to catering, and in 2019, Ellis moved the market across the street to the new Cotton House hotel – a property he developed with a team of investors. A 2017 semifinalist for the James Beard Award “Best Chef South,” Ellis has been featured in Bon Appetit, Southern Living, Delta Magazine, and Garden & Gun in 2019, he was listed as number three in Southern Living’s “Best Chefs of the South.”

At his Birmingham restaurant, Helen, Chef Rob McDaniel conjures the foods his grandmother prepared while he was growing up in Haleyville, Alabama. Together with his wife Emily, McDaniel has built a restaurant that advocates for local farmers and preserving regional resources – precepts informed during his studies at the New England Culinary Institute. In 2009 after years working for some of the South’s most well-known chefs, he began a 10-year stint at SpringHouse in Alexander City, Alabama. Grandma Helen’s skill with the grill lives on in McDaniel’s menu – in dishes like a dry aged Kansas City Strip with beef and herb-infused duck fat, and marvelously marbled short ribs. McDaniel is a five-time James Beard Foundation Best Chef: South semifinalist (2013-2017) and was named to Esquire Magazine’s “Best New Restaurants in America List 2021.”

Cost of the evening is $185 per person, plus tax and gratuity. For more information, visit OldEdwardsHospitality.com.

by Marlene Osteen

For the Love of Wine

Seduce your palate and charm your full suite of senses with a set of wine tastings in Cashiers and Highlands.

With the summer holiday entertaining season in full swing, hosts, wine lovers and the wine curious are all eager to stock up. The only hurdle is figuring out what to buy. Far too often, selecting wine has felt more like taking your tongue and brain on a palate-numbing and mindbaffling tour than making an informed decision. Until now, that is. To help you find the perfect wines for yourself and your summer guests – or at least to narrow the field dramatically – Highlands Wine Shoppe and Buck’s Café in Cashiers is offering a series of wine tastings. The Wine Series is held on Wednesdays at Buck’s from 5:30 to 7:30 P.M. and on Thursdays at Highlands Wine Shoppe from 4:30 to 6:30 and costs $25 per person. Accompanying the wines is a selection of charcuterie.

Tastings at the wine shop are led by owner Stephanie Miskew, a Certified Sommelier and Host of the Wine Atelier Podcast and Managing Partner Annelize Giliomee – longtime Highlands Sommelier and well-known, well-respected wine aficionado. At Buck’s, Stephanie leads the tastings with help of husband and co-owner Steve. The series is informal, and reservations are not required. Wednesday, August 3, at Buck’s and Thursday, August 4, at Highlands Wine Shoppe, it’s Under the Tuscan Sun. This beloved region of Italy begs for a closer look and Stephanie and Annelize will supply just that through a sampling of wines that will take you through Tuscany’s major subregions. Wednesday, August 10, at Buck’s and Thursday, August 11, at Highlands Wine Shoppe, you’re invited to Perfect Seafood Wines. Pairing wine with seafood doesn’t have to be a difficult task. On Wednesday, August 17, at Buck’s and Thursday, August 18, at Highlands Wine Shoppe, it’ll be Sipping under the Radar; Delightful Grapes to Geek out Over. Stephanie and Annelize have pinpointed a few of their favorite geek-wines worth seeking out. Wednesday, August 24, at Buck’s and Thursday, August 25, at Highlands Wine Shoppe brings us The Terroir of Pinot Noir: No other grape is as hauntingly site-specific and complex as Pinot Noir, nor as dramatically affected by its terroir – that combination of geography, geology and vineyard quality. The tasting will reveal the startling flavor distinctions in Pinot Noir grown in different parts of the world. Highlands Wine shoppe is located at 229 Oak Street in Highlands. Buck’s Café is located at 6 Hwy. 107 N. in Cashiers. More information can be found on Facebook or Instagram at #highlandswineshoppe, or call (828) 526-4080.

by Marlene Osteen / photo by Susan Renfro

The Olive Oil of the South

Highlands Smokehouse is ready to take its legendary fare on the road. Well, not exactly on the road, but certainly to your next event. To learn more, visit highlandssmokehouse.com.

Famed Southern cookbook author and even more famous dandy Jimmy Villas (he was an editor at Town & Country Magazine) called it the “the king of the Southern table.”

We’re talking about pig of course – and more specifically genuinely pit cooked pig – Barbecue. All of which explains why the very savvy and talented restaurateur and barbecue cognoscenti and the owner of Highlands Smokehouse, Bryan Lewis, has expanded the offerings to include catering. In the few years since assuming ownership of the Smokehouse, the restaurant has earned a reputation for its distinctive pit cooked meats and stupendous sides. Pitmaster Big Carl (Avery) has made an art of the science of the smoky, sauce-doused meat that is second to none as a mouth-watering favorite of Southern eaters. Racks of ribs are just this side of heaven, and the succulent brisket alone will guarantee the success of any gathering. Taste the chopped pork or chopped chicken and you’re certain to start whistling Dixie. The sides are so good, I’d go just for them! The creamy, velvety Mac ‘n Cheese is soul-satisfying, the Smokehouse Beans have a wonderful smoky flavor, the collards are just the right amount of tangy and tart, the coleslaw is correctly crispy, the creamed corn is sweetly comforting and the brussels sprouts tender and earthy. For those seeking something beyond barbecue, there’s a terrific taco bar option that guarantees to put you in mind of the best that Mexico has to offer. Also on the catering menu: quintessential Southern sweets, banana pudding and house-made seasonal pies. As you’re planning your barbecue feast, you should know that the Smokehouse can do it all – from a 10-person lunch delivered to your house to a 300-person party with a full staff, bar set up, tables, linens, tableware and all rentals. If the tantalizing aromas of smoked meats roasting over hot coals is your thing, then they’re happy to bring their mobile rig. In other news at Highlands Smokehouse, Lewis tells me that they are expanding the restaurant to include a covered deck with a TV, and heaters so that they will be able to keep it open year-round – it’s forecast to be open in time for the fall season. Invite your friends over, tell them the party is being catered and order up a knockout spread from Highlands Smokehouse –highlandssmokehouse.com.

by Marlene Osteen

Lake Toxaway’s Greystone Inn

Just in time for the glories of this glorious season, Greystone Inn unveils its Dining Terrace and upgrades its indoor dining experience. For reservations or to learn more, visit greystoneinn.com.

The story of the Lake Toxaway’s Greystone Inn begins in 1915 – the year construction was completed on what was once the vacation home of Lucy Camp Armstrong and her shipping magnate husband. Those were the heydays of the lake when titans of industry – Vanderbilts, Firestones, Fords, and Rockefellers summered there. But in the half century that followed, floods, a dam break and economic setbacks converged, and the property fell in disrepair. In 1984, Atlantan Tim Lovelace and his wife Boo Boo bought and renovated the grand old mansion, dubbed it the Greystone Inn, and opened for business on July 15, 1985. In 2017, ownership passed to Shannon and Geoffrey Ellis, owners of Aiken, South Carolina’s acclaimed The Willcox. The couple, clearly born hoteliers, transformed the Inn at substantial expense. The result is a reinvigorated property that keeps a sense of tradition and place, and preserves the original integrity of the architecture, without losing any of its charm. The dark interiors were lightened up and new life injected into the historic mansion. Guest rooms were brightened, and a new bar and dining room added. Recently a new Dining Terrace opened, and the inside dining space was rejuvenated. Hardwood now covers the floors, bold accents and decorative touches enhance the ambiance, new artwork adorns the walls and the old tables and chairs replaced. Whether dining inside the dining room or outside on the terrace, unobstructed views of the lake and mountains, give guests the feeling of being on an Alpine retreat. As Shannon Ellis recently told me; “We’re very pleased with how the dining terrace turned out. It gives us more space; even better views of the lake and guests are loving it!” The Ellis’ culminating move was to hire longtime South Carolina Chef Thomas Prado, and Certified Sommelier Mathew Arnall. The influence of the surrounding mountains, and lakes and abundance of regional foodstuffs is evident in Prado’s seasonal menu. Flavorful dishes like “NC Sunburst Trout with Sea Island red peas, red chimichurri and crispy spring onion” and “Seared Scallops with corn puree, Benton’s bacon, succotash and Marcona almond gremolata,” express the chef’s affection and flair for Southern cooking. Arnall, a long-time veteran of the hospitality industry, met the Ellis’ while working in Los Angeles as the wine director at Baltaire Steakhouse. In his role as General Manager – Food and Beverage, he has been busily updating the seasonal cocktail menu while expanding and curating the wine list. Open year-round for breakfast, lunch and dinner, to the public and hotel guests, the restaurant at the Greystone has pledged to “reducing our environmental impact and increasing our use of sustainable resources.”

Butler’s Intimate Dining Experience

Skyline Lodge’s Butler’s is a comfy lunchtime destination – Monday through Friday. For information, call (828) 482-4720 or visit skyline-lodge.com.

Skyline Lodge Executive Chef Matt Weinstein and his team are wielding their culinary magic once more at Skyline’s newest outpost, Butler’s. Located underneath Oak Steakhouse, the long-awaited restaurant offers an intimate dining experience ideal for either a quick mid-day respite or a lingering cocktail lunch. Pulling influences from the Oak steakhouse menu, the talented culinary crew have put together a menu that marries steakhouse classics with local ingredients and seasonal style. If you’re at Butler’s, chances are you’re a carnivore, and the menu of char-grilled prime Certified Angus Beef, is so stocked with crowd pleasers that you might find it difficult to choose. Among the decadent beef choices, the Steak Frites, a carved tenderloin with truffled fries is a hedonist’s delight. The filet mignon has exactly the correct marbled texture and buttery flavor, and the prime ribeye is cooked to succulent perfection. Then again you might feel obliged to order the Oak smash burger – a mighty and meaty concoction of beef, charred onion aioli, and American cheese on a brioche bun. There’s much to love for non-meat eaters. Bivalve aficionados can rejoice in the perfect rendition of oysters Rockefeller, and crustacean fans the perfectly presented shrimp cocktail. For the salad crowd, there’s a savory spinach Caesar, or an old-fashioned wedge made modern with salami lardon, confit tomato, blue cheese, and pickled red onion topped with Green Goddess. And there’s no denying the appeal of summer’s best; an heirloom tomato salad with Burrata, fig jam and Balsamic Vinaigrette. Need a protein on either, then choose between NC trout, chicken, shrimp or a bistro steak. I can think of no possible reason to abstain from dessert; the only difficulty being deciding between the Sorghum caramel cake with caramelized apples and sorghum ice cream, the s’mores semi freddo with graham cracker crumble and chocolate or a palate cleansing orange sherbet with milk crumble. What pulls it all together is the combination of the welcoming staff, the glamorous décor with handsome leather pub seating, the cozy bar, the thoughtful libations and the curated list of cocktails and wine. Boasting an outdoor patio with a panoramic view of the ridgeline of the Great Smoky Mountains, it’s the geography as well that makes this place special. Butler’s does not accept reservations but encourages walk-ins. Drop in for a memorable daytime meal Monday – Friday from noon to 2:30 PM. Call (828) 482-4720 or visit skyline-lodge.com for reservations or to learn more.

by Marlene Osteen photo by Tim Lenz

Rocking the Rosé

Rosé is made for these languid days of summer.

Several years ago, when I was selling wine for and with J.T. Fields at his store in Highlands, he introduced me along with all our summer customers to the concept of “quaffers” – uncomplicated, thirst-quenching wines best enjoyed in the summertime. In France they’re known as vins de soif, which essentially means unpretentious wines judged not for their complexity but by the joy and refreshment they provide - wines that seek not our attention, only our enjoyment. Accepting the jargon is to embrace the idea that at certain times the simpler bottle is preferable. There’s still two months to go in our favorite season. And I can think of no better way to get through the long humid days that remain than with the help of everyone’s favorite summer helper, a bottle of Rosé – guaranteed to leave us happily humming. Still, here’s the place where I interject a word of caution. Rose’s popularity has given rise to an unprecedented demand, and just like other wine categories, the offerings fall into subsets of quality, style and accessibility. A good place to start your exploration of Rosé is at its ancestral home in the sunny Mediterranean in the south of France. The warmth of these places – Provence, Corbieres, Lirac, Tavel, Nimes, Ventoux – tends to guarantee a generous fruit profile. Perhaps the most famous is the best-selling Miraval Cotes de Provence Rosé, produced on the 150 acres of vineyards at the Chateau Miraval, the South of France estate purchased for $60 million in 2008 by Brad Pitt and Angelina Jolie. The wine, racy edged with white cherry and rose petal notes, is backed by a lingering wet stone accent. A personal favorite is the Domaine de Fontsainte Gris de Gris. Uniquely made from Grenache Gris, it has a delicate and lively personality to go with lots of cherry blossom like fruit. Not to be overlooked are American Rosés, which have been steadily gaining the respect and admiration of wine drinkers – call it a nod to the skill of some of the country’s best winemakers. A stand out among them is the Alma de Cattleya Pinot Noir Sonoma County Rosé charming and vibrant with pretty strawberry and watermelon accents. Visit your local wine shop – in Highlands at Highlands Wine Shoppe, Bryson’s and Mountain Fresh Grocery and in Cashiers at The Wine & Provisions Shop at the Hotel Cashiers, and the Wine Cellar of Cashiers. And ask for the wines mentioned here or suggestions for similar bottlings. And you can always email me at marlene.osteen@gmail.com.

by Marlene Osteen

thelaurelmagazine.com/cuisine

To see the most up-to-date information about dining on the plateau visit thelaurelmagazine.com/restaurants

Plateau Dining Guide

The Restaurants of the Highlands Cashiers Plateau

Meals Wine Full Bar Children’s Menu Vegetarian Selections Reservations Recommended Dress Code Live Entertainment Outdoor Dining Take Out Ad On Page

HIGHLANDS AREA RESTAURANTS The 4118 Kitchen + Bar The Bistro at Wolfgang’s Calder’s Cafe 64 Highlands Plaza (828) 526-5002 L, D n n n C n 121 460 Main Street (828) 526-3807 D n n n n NC n n 5 384 Main Street (828) 200-9308 B, L n C n n 120

The Dancing Bear at The High Dive 476 Carolina Way L, D n n n n C n n 121

Fire + Water Restaurant Reservations Required (828) 526-4446 B, L

n n C n 15 Four65 Woodfire Bistro + Bar 465 Main Street (828) 787-2990 L, D n n n C n n 116 Fressers Courtyard Cafe Village Square, 470 Oak Street (828) 526-4188 L, D n n n C n n 115 Highlands Smokehouse 595 Franklin Road (828) 526-3554 L, D n n n C n n 128 Hummingbird Lounge 455 Main Street Highlands, NC (828) 787-2525 L n n n NC n 67 *The Kitchen CarryAway & Catering 350 S. Fifth Street (828) 526-2110 L, D n n 114 Lakeside Restaurant Smallwood Avenue (828) 526-9419 D n n n n n NC n n n 114 Oak Steakhouse at Skyline Lodge 470 Skyline Lodge Rd (828) 482-4720 D, SB n n n n NC n n n 110 On the Verandah Highway 64 (Franklin Road) (828) 526-2338 D, SB n n n n C n n 117 Paoletti’s 440 Main Street (828) 526-4906 D n n n n NC n 115 *Rosewood Market Main Street (828) 526-0383 L, D n n NC n 122 The Ugly Dog Pub 298 South 4th Street (828) 526-8364 L, D, SB n n n n C n n n 133 Wolfgang’s Restaurant 460 Main Street (828) 526-3807 D n n n n NC n n 5 CASHIERS AREA RESTAURANTS Cashiers Farmers Market Crossroads (828) 743-4334 L, n 127 The Orchard Highway 107 South (828) 743-7614 D, n n n n n C n n 127 Town & Country General Store Deli 14 Raggedy Lane (828) 547-1300 L n n 131 Zookeeper 45 Slabtown Road (828) 743-7711 B, L, SB n C n n 126 SAPPHIRE/TOXAWAY AREA RESTAURANTS The Fix Bar & Lounge 3093 Hwy 64 East, Sapphire (828) 743-7477 B, L, D n n n C n n 125 Grand Olde Station 502 Blue Ridge Road. Lake Toxaway (828) 966-4242 D n n n n C n n 165 Greystone Inn 220 Greystone Lane, Lake Toxaway (828) 966-4700 B, L, D, SB n n n NC n n 4 Panthertown Cafe 16614 Rosman Hwy, Lake Toxaway (828) 862-3663 B, L, SB n n C n n 163

B Breakfast L Lunch D Dinner SB Sunday Brunch * Takeout Only Dress Code: C Casual NC Nice Casual J Jacket

HIGHLANDS AREA RESTAURANTS 4th Street Market - (828) 526-4191 Asia House - (828) 787-1680 Bella’s Junction Cafe - (828) 526-0803 Black Bear Restaurant - (828) 482-7020 The Blue Bike Cafe - (828) 526-9922 Bridge at Mill Creek (828) 526-5500 Bryson’s Deli - (828) 526-3775 The Cake Bar - (828) 421-2042 Dusty’s - (828) 526-2762 El Azteca - (828) 526-2244 Highlander Mountain House - (828) 526-2590 Highlands Burritos - (828) 526-9313 Highlands Deli SweeTreats - (828) 526-9632 Los Vaqueros Mexican Restaurant - (828) 482-7040 Madison’s Restaurant - (828) 787-2525 Midpoint (828) 526-2277 Mountain Fresh - (828) 526-2400 Ruffed Grouse (828) 526-2590 Subway - (828) 526-1706 Primary Restaurant & Bar - (828) 526-3555 Wild Thyme Gourmet - (828) 526-4035 CASHIERS AREA RESTAURANTS Buck’s Coffee Cafe - (828) 743-9997 Canyon Kitchen - (828) 743-7967 Cashiers Valley Smokehouse (828) 547-2096 Chile Loco - (828) 743-1160 Cornucopia Restaurant - (828) 743-3750 El Manzanillo - (828) 743-5522 JJ’s Eatery and Canteen - (828) 743-7778 The Library Kitchen and Bar - (828) 743-5512 Mica’s Restaurant - (828) 743-5740 Mountain Cafe - (828) 577-0469 Sapphire Mountain Brewing Company - (828) 743-0220 Slab Town Pizza -(828) 743-0020 Slopeside Tavern - (828) 743-8655 Subway - (828) 743-1300 Villa Amato (828) 885-7700 Wendy’s - (828) 743-7777 Whiteside Brewing Company - (828) 743-6000 Winslow’s Hideaway - (828) 743-2226

thelaurelmagazine.com/lodging

Plateau Lodging

Accommodations on the Highlands Cashiers Plateau

HOTELS / MOTELS / BED & BREAKFASTS

On Site Restaurant On Site Bar/Lounge Pool Whirlpool Rooms Exercise Facility In Room Microwave/Fridge Cable/Satellite TV Banquet Facilities Wireless Internet Pet Policy Ad On Page

Earthshine Lodge 1600 Golden Road | Lake Toxaway, NC earthshinenc.com | (828) 862-4207 n n n n n 161

Fire Mountain 700 Happy Hill Rd | Scaly Mountain firemt.com | (800) 775-4446 n n n n n n 15

Greystone Inn 220 Greystone Ln | Lake Toxaway thegreystoneinn.com | (828) 966-4700 n n n n n n 4

Old Edwards Inn and Spa 445 Main St | Highlands oldedwardsinn.com | (866) 526-8008 n n n n n n n n n 67

Skyline Lodge 470 Skyline Lodge Rd | Highlands skyline-lodge.com | (828) 526-4008 n n n n n n 110

VACATION RENTALS

The Vineyard at 37 High Holly 37 High Holly Road | Scaly Mountain thevineyardat37highholly.com | (828) 505-6190

VACATION RENTAL AGENCIES n n n n n 47

Berkshire Realty Vacation Rentals 488 Main Street | Highlands meadowsmountainrealty.com | (828) 526-1717

Chambers Realty & Vacation Rentals 401 N 5th St | Highlands highlandsiscalling.com | (828) 526-3717

Landmark Vacation Rentals 17 US Hwy 64 E | Cashiers landmarkvacations.com | (877) 926-1780

Rent in Highlands - CCP 507 Main Street | Highlands rentinhighlands.com | (800) 684-2171 x 302

Silver Creek Vacation Rentals 341 Hwy 64 W, Ste 102 | Cashiers ncliving.com | (828) 743-1999 137

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CASHIERS, NC: High Hampton Resort - (800) 648-4252 Hotel Cashiers - (828) 743-7706 The Lakehouse - (904) 753-0247 Landmark Vacation Rentals- (877) 926-1780 Mountain Vacation Rentals - (828) 743-0258 The Orchard Guest Cottage - (828) 743-7614 Pebble Creek Village - (828) 743-0623 Silver Creek Vacation Rentals - (828) 743-1999 The Wells Hotel A Cashiers Experience - (828) 761-6289

GLENVILLE, NC: Innisfree Bed & Breakfast - (828) 743-2946 Mountain Lake Rentals - (828) 743-6875 Prime Property Rentals - (828) 743-3482

HIGHLANDS, NC 200 Main - (855) 271-2809 Berkshire Realty Vacation Rentals - (828) 526-1717 Chambers Realty & Vacation Rentals - (828) 526-3717 The Chateau - (561) 613-1496 Fairview House - (866) 526-8008 Half Mile Farm - (855) 271-7246 Highlander Mountain House - (828) 526-2590 Highlands House Bed and Breakfast - (828) 787-1186 Highlands Inn - (828) 526-9380 Highlands Inn Lodge - (828) 526-5899 Highlands Resort Rentals - (828) 526-5839 The Inn at Mill Creek - 828-526-9999 The Lodge at Old Edwards - (828) 787-2560 Lullwater House - (423) 488-2799 Old Edwards Inn and Spa - (866) 526-8008 Park on Main - (800) 221-5078 Ray’s Roost - (678) 534-6870 Rent in Highlands - CCP - (800) 684-2171 x 302 Rockwood Lodge - (828) 526-8919 Silver Creek Vacation Rentals - (828) 526-2999 The Wells Hotel - (828) 482-7736 Whiteside Cove Cottages - (828) 526-2222 SAPPHIRE, NC Club Wyndham Resort at Fairfield Sapphire Valley - (828) 743-3441 Foxhunt At Sapphire Valley - (828) 743-7667 Hampton Inn & Suites - Cashiers-Sapphire Valley - (828) 743-4545 Mt Toxaway Lodge & Motel - (828) 966-4582 Sapphire Run at Whisper Lake - (863) 412-5734 Whispering Falls - (352) 470-4085 Woods at Buc - (770) 714-9211

SCALY MOUNTAIN, NC: Fire Mountain - (800) 775-4446 The Vineyard at 37 High Holly - (828) 505-6190

LAKE TOXAWAY, NC Cabins at Seven Foxes - (828) 877-6333 Greystone Inn - (828) 966-4700 Lake Toxaway Realty Company - (828) 508-9141